Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto
Recipe - Gourmet Garage Corporate
Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto
Prep Time15 Minutes
Servings4
0Calories577
Ingredients
1/2 cup Packed Fresh Mint Leaves, plus additional for garnish (optional)
1/2 cup Roasted Salted Pistachios, plus additional for garnish (optional)
3 tablespoons Fresh Lemon Juice
1 tablespoon Honey
2 tablespoon Olive Oil
1 pound Cooked 21-25 Count Tail-Off Peeled and Deveined Shrimp, thawed if necessary
1 Avocado, peeled, pitted and chopped
1/2 bunch Asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed Baby Arugula
1/2 cup Crumbled Feta Cheese
1/3 cup Frozen Peas, thawed
Directions
1. In food processor, pulse mint, pistachios, lemon juice and honey until finely chopped. With processor running, slowly add oil; process until combined. Makes about 1/2 cup.
2. Transfer pesto to large bowl; gently fold in shrimp, avocado, asparagus, arugula, cheese and peas.
3. Serve salad garnished with mint leaves and/or pistachios, if desired
Makes about 8 cups
Nutritional Information
- 39 g Total fat
- 8 g Saturated fat
- 185 mg Cholesterol
- 758 mg Sodium
- 34 g Carbohydrates
- 9 g Fiber
- 11 g Sugars
- 4 g Added sugars
- 27 g Protein
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings
577
Calories
Shop Ingredients
Makes 4 servings
Fresh Mint, bunch
$3.99
Wonderful Roasted & Salted Pistachios, 16 oz
$9.99$0.62/oz
Fresh Organic Lemon, each
$1.99
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
On Sale! Limit 4
$11.99 was $12.99$0.75/oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
$25.99$1.02/fl oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
$21.99$11.00/lb
Fresh Organic Hass Avocado, each
$3.99
Fresh Green Asparagus
$6.99 avg/ea$6.99/lb
B&W Baby Arugula, 4 oz
$4.99$1.25/oz
Athenos Crumbled Feta Cheese
$10.99$10.99/lb
Woodstock Organic Green Peas, 10 oz
$4.99$0.50/oz
Nutritional Information
- 39 g Total fat
- 8 g Saturated fat
- 185 mg Cholesterol
- 758 mg Sodium
- 34 g Carbohydrates
- 9 g Fiber
- 11 g Sugars
- 4 g Added sugars
- 27 g Protein
Directions
1. In food processor, pulse mint, pistachios, lemon juice and honey until finely chopped. With processor running, slowly add oil; process until combined. Makes about 1/2 cup.
2. Transfer pesto to large bowl; gently fold in shrimp, avocado, asparagus, arugula, cheese and peas.
3. Serve salad garnished with mint leaves and/or pistachios, if desired
Makes about 8 cups